Jagerschnitzel with Mushroom Sauce

local_grocery_store Ingredients

• 4 pork cutlets, thinly pounded (approx. 1 lb)
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/2 onion, finely chopped
• 8 oz mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup sour cream

restaurant_menu Method

1. 1.Season the pork cutlets with salt and pepper. Dredge in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
2. 2.Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and keep warm.
3. 3.Add the remaining 2 tbsp of butter to the skillet. Add the onion and mushrooms and cook until softened, about 5 minutes.
4. 4.Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until the sauce has thickened slightly, about 5 minutes.
5. 5.Stir in the sour cream and cook until heated through. Season with salt and pepper to taste.
6. 6.Serve the pork cutlets topped with the mushroom sauce, alongside spaetzle and steamed green beans.

lightbulb_outline Tips

• chevron_rightIf you can't find pork cutlets, you can use boneless pork chops instead.
• chevron_rightTo make spaetzle, mix together 2 cups of flour, 1 tsp of salt, 1/2 tsp of ground nutmeg, and 3 beaten eggs. Gradually stir in 1/2 cup of milk until a thick batter forms. Bring a large pot of salted water to a boil. Hold a colander or spaetzle maker over the pot and press the batter through the holes, letting the spaetzle drop into the water. Cook for 2-3 minutes, until the spaetzle float to the surface. Drain and toss with butter.